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Hot
Chilli Tapas
 Hot
Spanish chilli pepper tapas straight from the barbeque served
up with olive oil and sea salt.
One
thing we love about Spanish food culture is that it presents
the opportunity to meet new people and make new friends.
This very simple (but tremendously hot!) tapas recipe came
from a friend of a friend visiting Andalucia from Catalunya.
Once the barbeque was hot on went the chillies where the
"chef" said that he had only made this tapa twice
but had seen it done many times . . . not being shy we assured
our new found amigo that his chilli tapas would be a cuisine
well worth waiting for, and so it was! Watch out its got
bite!
You
will need:
6
Chilli's (red or green varieties)
Extra virgin olive oil
Sea salt
Method
-
Cook your chilli peppers over the barbeque until the skin
begins to turn brown.
- Cut
off the stalk of the pepper then slice all the way down
and open to expose the seeds.
-
Using a small knife carefully remove the skin of the pepper.
-
Remove most of the seeds then cut the pepper into small
pieces - not too big!
-
Place the chilli pieces onto a plate or small cazuela
and drizzle generously with good olive oil.
-
Sprinkle with sea salt and serve.
Tip:
These
chilli tapas can also accompany a main meal.
Like
your tapas hot? Tried the Orce "Fire" Chorizo
yet? >>>
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